Chinese Shrimp Wonton Soup

I have made several wonton soup recipes on this little Chinese food blog and this one is my current favorite. This version comes out really great with the highlights of shrimp. Different from Sichuan style wonton soup, Cantonese wonton soup usually calls for seafood as filling and serve with mild soup base. If you are interested in Sichuan style red oil wonton soup, check here Spicy wonton soup.

Firstly, we need to make the shrimp filling.

In a large bowl, mix minced pork (you can also add chicken)and shrimp with green onions, grated ginger, coriander, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture(do not be lazy ,all the hard work will pay off at the end).

Secondly, assemble the Wontons.There are many ways to assemble wontons. I have listed the basic methods the two wonton recipes below. Choose one that seems easy and comfortable for you. Just seal them completely so that the filling will not come out during the cooking process.

Other wonton soup recipes on ChinaSichuanFood

Wonton Wrappers– with videos showing how to make paper thin wonton wrappers at home.Spicy wonton soup—where I share the basic Sichuan style red oil wonton soup(Wonton folded as right column )Vegetarian wonton soup—I use crushed tofu and broccoli as the filling. If you can find egg-free wonton wrapper, then this would be vegan friendly.(wonton folded as the left column)Beef wonton soup–Sesame beef wonton soup.
By the way, if you want to explore more ways of wrapping wontons, check how to wrap wontons, in which I shared my commonly used 6 ways.

In a large bowl, mix minced pork and shrimp with green onions, grated ginger, coriander, light soy sauce, egg white, sesame oil and salt. Stir in one direction until the filling becomes sticky and you get a paste texture.

Scoop around 1 teaspoon filling, place in the center of the wrapper. Assemble the wonton one by one.

In serving bowls, add all the seasonings in the bottle and set aside.

Boil some water in pot; add wonton in to cook for around 3-4 minutes depending on the size of your wonton. Blend green vegetables too.

Scoop around 1 cup of boiling water from the pot to the serving bowls to tune the seasoning and then transfer all the wonton and green vegetables to bowls. Pour extra water to soak the wonton.

Thank-you so much for the recipe! My husband is crazy about it and I’m going to make it for the 2nd time tonight. I saw you served it with green onions and cilantro, any other ideas for what to serve in the soup? I was thinking maybe some nappa cabbage might be good or other shredded veggies. If you have tried anything that’s really good please let me know, my husband is Japanese, so even “strange” things like different types of seaweed are good for us. Thanks again!

Hi Sarah,
Green onions and cilantro are commonly used in shrimp wonton. But adding some favorite shredded veggies sounds like a great idea. I have not tried yet and I will update the recipe if I meet with wonderful ideas.

Hello Elaine, this is my first time on your blog and the recipe looks so delish! I was just wondering if 3-4 minutes really are enough to cook all the meat properly? Or do they need some kind of preperation beforehand (I’d replace all the pork with chicken too, does that change anything?)
Thank you very much in advance and greetings from Berlin!

I have been browsing your site all afternoon, into the evening. I love all of your authentic recipes, and am so glad I stumbled across this site! Please keep telling us more, I know I’m all ears. You have my tummy rumbling 🙂

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